By: Revanche

Shrimp Scampi vs. Garlic Lemon Chicken

January 20, 2010

Shrimp Scampi
Modified from Closet Cooking

2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic (chopped)
1 pound shrimp (shelled and deveined)
1/4 cup white wine
1 lemon (juice)
1 tablespoon butter
1/2 pound regular penne to avoid leftovers, I would probably use a whole pound next time for a better pasta/shrimp ratio.
Parmigiano reggiano (garnish)
Chopped tomatos, basil (garnish) 

1. Heat the oil and melt the butter in a pan.
2. Add the garlic and saute until fragrant, about 1 minute.
3. Add the shrimp and saute until cooked, about 1-3 minutes per side.
4. Remove the shrimp from the pan.
5. Add the wine and lemon juice and bring to a boil.
6. Simmer the liquid until reduced by about half, about 3-5 minutes.
7. Add butter, wait for it to melt and turn off the heat.
8. Add shrimp, pasta and toss to coat.
9. Serve with a garnish of parmigiano reggiano, tomatos and basil.

Notes:   On a shampoo and loaf of bread trip to Costco we were surprised by a showcase of gorgeous White or Black Tiger Prawns for $8.99/lb. [Nothing like Frugal Scholar’s $2.98/lb shrimp!]

We bought a pound (17 shrimps) to make tiny appetizers to accompany the chicken bites I’d planned to serve at a housewarming, but we ran out of time.  Which was all to the good for me and my pasta ambitions the following day.

I would recommend serving with fresh tomatoes and basil.


Lemon Garlic Chicken
Modified from the recipe that FB found.

8 drumsticks
3 lemons
15 cloves of garlic, peeled
Salt & pepper to taste
2 tablespoons fresh thyme Italian parsley leaves (it turns out Trader Joe’s does NOT have thyme)


1. Preheat oven to 375 degrees F.
2. In a bowl, add the chicken pieces. Slice the lemons in half and juice them. Add the juice and the lemon rinds to the bowl, along with the garlic, salt, pepper, and thyme.
3. Mix well with your hands, then dump this all in a large baking dish.
4. Put the dish in the oven and bake the chicken for 30 to 40 minutes, basting every 10 minutes.
5. When the skin gets crispy and the meat is cooked through, it is done.

Notes: For my fat-fearing companion, I skinned the drumsticks ahead of cooking, and used a foil shield over the pan to protect the chicken from drying out.

Verdict:  Both are absolutely delicious, but the shrimp scampi ringing up at more than $3/lb and using white wine is too decadent for a frugal budget. We’ll use 2-buck chuck, of course, but a bottle has to be drunk within a few days of opening.

The chicken, however, at $1.29/lb isn’t terribly cheap but is quite a bit more affordable for an everyday dish. 


Daily Exercise Update:  Nuttin. I was paying the price for procrastinating on homework and other needful things.  As penance, tomorrow, ANKLE WEIGHTS.

4 Responses to “Shrimp Scampi vs. Garlic Lemon Chicken”

  1. besswess says:

    hmmm…I made the lemon garlic chicken on Monday. I didn’t like it. There was something bitter about it. I’ll try the shrimp scampi next.

  2. Revanche says:

    @Besswess: I loved the chicken but I definitely detected a hint of bitter in there on one of the pieces. I still can’t decide what it might be from or how to eliminate it next time.

  3. besswess says:

    I might have put in too much thyme….but you said that you used parsley…hmmmmm

  4. Revanche says:

    @Besswess: I’m going to forgo the parsley next time, and maybe only use lemon zest instead of the rinds. I’ll let you know if I detect any bitterness the second time around!

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